The semi-final of the sixteenth season of Top Chef, broadcast on June 25, 2025, showcased the strategy, sensory creativity, and technical mastery of the three remaining contestants. This two-part episode, titled "The Final Step ," featured three challenges devised by the contestants themselves—Charlie, Quentin, and Grégoire—culminating in a fierce battle for one of the two coveted spots in the final.
"Palace-deception" challenge: meat that isn't really meat?
Charlie's challenge was to create a dish that gave the illusion of meat using seafood, without spices or sauce. The time limit was 1 hour and 30 minutes.
- Charlie dried scallops to transform them into filaments imitating shredded beef and served them in a Burgundy-style beef bourguignon sauce.
- Grégoire made a "beef" tartare by mixing mackerel, sea bream and beetroot.
- Quentin played it safe with a blanquette made with whole scallops.
The jury, composed of Hélène Darroze, Stéphanie Le Quellec, and Alexandre Gauthier, praised the " stunning" sensory experience of Charlie's Burgundy dish. Charlie won this challenge, meaning no opponent scored any points, leaving the suspense intact.
"Dessert in the style of condiments" challenge: onion, garlic and shallot in a sweet version?
Quentin's chosen theme was to create a dessert using onion, shallot, and garlic—one of which had to be made into ice cream—without using fruit or tarte tatin. The time limit was 1 hour and 30 minutes.
Each candidate unveiled an unexpected creation where condiments take an unexpected turn in desserts:
- Quentin unveiled a shallot ice cream composition, giving it a briny sweetness.
- Charlie proposed a creative variation where garlic and onion combine in melting textures.
- Grégoire opted for a garlic ice cream reimagined as a dairy dessert.
The jury: Philippe Etchebest, Stéphanie Le Quellec, and Alexandre Gauthier. For this challenge: The chefs praised the inventiveness and audacity of this technical challenge, reserved for those who dare to go beyond classic sweet treats.
"Soft-boiled fried egg" challenge: precision according to Joël Robuchon
Grégoire proposes an exact reproduction of Joel Robuchon's fried soft-boiled egg, a technical exercise where precision is essential.
This final test highlighted the technical skill level expected at this stage of the competition.
Verdict: who will go to the final?
After three strategic and highly technical challenges, the judges tallied their scores:
- Charlie and Quentin, each the winner of a challenge, earn their ticket to the grand final.
- Grégoire, who did not win any challenges, is eliminated on the eve of the final confrontation.
He therefore finishes third this season. A respectable result after a bold run.
Who between Charlie and Quentin will lift the knife in Top Chef 2025 and add their name to the show's winners' list?
